This Chablis produced by Jean-Claude and Christiane Oudin and daughter Nathalie. This family domain is located in the picture Chichee 4km southeast of Chablis and this part has the best terroirs. We work with respect for nature, including minimal use of fertilizers and chemicals, and the vineyards are plowed with horses. Was allowed to mature "Sur Lie" for 24 months before bottling. This is the sediment of dead yeast cells, but without remnants of shells, leaves, stems, flesh, and other 'dirt', or the coarse dregs. This way of producing does take a lot more time, but it does ensure that the wine gets more body, more structure and a nicer aromatic complexity. Maturation on the dregs of dead yeasts also results in slower and more controlled maturation as the yeasts bind the oxygen in the wine. All this is done in large oak barrels so that oxygen can reach the wine in a very controlled manner without wood having (too) much influence.
